This is the time of year when the local natural foods store and farmers markets are full of fresh local produce, and I just can't get enough of it. I'm working on getting my fill of fresh vegetables and fruits before winter hits and these flavors (aside from what we end up canning) are only a sweet memory. I happened upon a Martha Stewart gnocchi recipe that featured summer vegetables and I knew I would have to give it a try -- particularly since I had just picked up a package of frozen gnocchi on a whim the last time I was at the store. While of course you can make your own gnocchi from scratch to use in this recipe, utilizing frozen gnocchi makes things a wee bit (okay, more like a lot) easier. You can sub in all zucchini or yellow squash, or do one of each, as I did. And make sure you get your hands on the ripest and freshest grape tomatoes possible -- these little jewels really make this dish pop.
Gnocchi with Summer Vegetables (printer-friendly version)
makes four servings
1 tablespoon olive oil
1 zucchini, quartered and slice
1 summer squash, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi (I used Rising Moon organic garlic and basil gnocchi)
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1. Add the olive oil to a large skillet and heat over medium-high heat. Add in the zucchini and squash and saute until the vegetables are slightly tender, about 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper.
2. Add in the tomatoes and cook for an additional 3-5 minutes, or until the tomatoes have softened.
3. While the tomatoes are cooking, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Reserve about 1 cup of the cooking liquid. Use a slotted spoon to transfer the gnocchi into the skillet. Toss to combine all the ingredients Add in 1/4 - 1/2 cup of the cooking liquid to create a sauce.
4. Remove the skillet from the heat and stir in the Parmesan, butter, and lemon juice. Garnish each serving with chopped basil and serve immediately.
(adapted from this Martha Stewart recipe)
makes four servings
1 tablespoon olive oil
1 zucchini, quartered and slice
1 summer squash, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi (I used Rising Moon organic garlic and basil gnocchi)
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup fresh basil, roughly chopped
2. Add in the tomatoes and cook for an additional 3-5 minutes, or until the tomatoes have softened.
3. While the tomatoes are cooking, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Reserve about 1 cup of the cooking liquid. Use a slotted spoon to transfer the gnocchi into the skillet. Toss to combine all the ingredients Add in 1/4 - 1/2 cup of the cooking liquid to create a sauce.
4. Remove the skillet from the heat and stir in the Parmesan, butter, and lemon juice. Garnish each serving with chopped basil and serve immediately.
(adapted from this Martha Stewart recipe)
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